This website was created because I believe that eating well is the best revenge against food sensitivites. I
want to share the sensible, simple, down-to-earth recipes that I've created and have discovered over
the last several years of cooking and baking for a child with multiple food sensitivities, with others who may also be affected by food sensitivities and allergies in their families. Enjoy!

Tuesday, January 8, 2013

I've been making stock from meat and poultry bones for years. Recently, I've come up with the right recipe for making broth. The great thing about broth is that it is ready to go, already salted and seasoned. You can make veggie or meat or poultry broth with this recipe. I divide it and freeze it into two three-cup packages and I'm good to go when I want homemade soup for my family. Pictured above is pork broth I made with the leftover shoulder bone and fat from the Crock-Pot Shredded Pork for Tacos I made recently.

In a large pot add all of the bones and fat left-over from your roasted beef, pork or poultry. Add 8 cups of water, the salt, pepper, sugar and bay leaves and turn the heat up to High. Bring to a boil, then cover the pot and lower the heat to Low. Simmer it for at least four hours, covered, on Low heat. Let cool, then strain the broth with a fine mesh strainer. Divide the broth into freezer bags if you plan to freeze it. Makes 6 to 7 cups of broth, depending on how long you simmer it.

Veggie Broth Recipe

You can use any veggies you want in your broth like carrots, mushrooms, sweet potatoes, cabbage, onions, etc. Here is what I usually do:

Peel the carrots and cut them into 2 inch pieces. Wipe the mushrooms clean and quarter them. Drizzle some olive oil into a large pot over High heat and add the carrots and mushrooms. Use a wooden spoon and saute the carrots and mushrooms until browned. Add the left-over yams, water, salt, pepper, sugar and bay leaves. Use the wooden spoon to scrape the brown bits off the bottom of the pot and give it a good stir. Bring to a boil, then cover the pot and lower the heat to Low. Simmer the veggies for at least four hours, covered, on Low heat. Let cool, then strain the broth with a fine mesh strainer. Divide the broth into freezer bags if you plan to freeze it. Makes 6 to 7 cups of broth, depending on how long you simmer it. The following is a picture of veggie broth.